Anolon Advanced Bronze Collection Santoprene Cutlery 4-Piece Steak Set, Bronze

I love my Anolon knives, I bought to replace a missing knife in my cutting block set. The rubber on the handles is cheap and of low quality. My old knives had black plastic handles they look and feel much better. The knives do hold a great edge, my only disappointment was the handles.

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Rada Cutlery Cooks Spoon With Holes, Stainless Steel, Made in USA (R125)

I recently switched all my utensils and things in my kitchen to products that were made in the USA. I found Rada cutlery after doing a search on Amazon for kitchen utensils made in the USA. These are great quality, and I am very pleased that I made the purchase. All my cooking utensils are now Rada cutlery and I ditched all the Kitchen Aid ones.

Expected a polished utensil. This looks as it were sandblasted. If it is stainless you would not think it based on appearance. Photo is misleading. Best described as a clunky spoon.

IMHO it is over priced

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Kyocera Revolution Series 3-1/7-Inch Paring Knife, White Blade

The fact that you are even reading this suggests that you already know the arguments in favor of ceramic knives. Ceramic knives are harder than steel knives, can be made much sharper than steel knives, hold their edge ten times longer than steel knives, are lighter than steel knives, won't brown foods, transfer a metallic taste or smell, or rust.

You probably also know the disadvantages of ceramic knives. Unlike steel knives ceramic knives can chip or break so you want to avoid dropping them, tossing them in a sink or kitchen drawer, or arguably even washing them in a dishwasher. (Most ceramic knives come in fitted plastic packing material that can be saved, or you can store them in something like this Kyocera Bamboo 3-Slot Knife Block.) If you actually succeed in dulling a ceramic knife, it will need to be professionally sharpened, though Kyocera has come out with a sharpener for home use: Kyocera Electric Diamond Knife Sharpener for Kyocera Ceramic Knives. Unlike steel knives ceramic knives cannot flex without breaking so there can be no such thing as a ceramic boning knife, and you only want to use ceramic knives to cut boneless meats. Finally, although using a proper cutting board is a good idea with fine steel knives, it is an absolute requirement with ceramic knives; using a ceramic knife to cut something on a plate is an absolute no-no.

So the only remaining question is whether to go cheap: Harbor Freight Tools Ceramic 3 Inch Paring Knife or expensive: Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Black Handle, and due to the fortuitous timing of a couple of good sales I can offer an opinion.

Blade: The Harbor Freight blade is double bevel ground while the Kyocera Revolution blade is chisel ground. Along with Kyocera's claims that its micro-grain ceramic is more dense than its competitors, this should result in a sharper blade, but any difference was too subtle for me to detect. Both knives will be MUCH sharper than any steel knife you are used to, cutting through citrus rinds (and even seeds!) like butter.

Handle: Both the Harbor Freight and Kyocera Revolution have superficially similar ergonomic handles, but I noted a couple of significant differences. In the Harbor Freight the finger guard is part of the handle while in the Kyocera Revolution it is part of the blade. Surprisingly, I found the Kyocera Revolution handle a bit slippery, which in light of the consequences of dropping it is significant. The tackier surface of the Harbor Freight handle provided me with a surer grip.

Color: The Kyocera Revolution paring knife is available in five other handle colors:

Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Blue Handle,

Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Green Handle,

Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Orange Handle,

Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Red Handle,

Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Yellow Handle,

and one other blade color:

Kyocera Revolution Series Ceramic 3 1/7 Inch Paring Knife Black Handle, Black Blade;

the Harbor Freight paring knife is available in any handle color,...

as long as it is black.

Sharpening: If you manage to dull your Kyocera Revolution knife, Kyocera will sharpen it in return for shipping and handling; if you manage to dull your Harbor Freight knife, you are on your own.

Price: This obviously varies but in most cases you can expect to pay between twice as much and four times as much for the Kyocera Revolution paring knife as for the Harbor Freight paring knife.

Note: An inexpensive Kyocera Ceramic Y Peeler in all of the matching handle colors, is also available.

This has become my favorite paring knife. Starts sharp and stays sharp. I've been using it for months now and it clearly outperforms my Four Star J.A. Henckels paring knife. I'm seriously considering replacing all my knifes with ceramics.

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Hampton Forge Silversmiths Rena 17-Piece Flatware Set with a Purple Caddy

Now that I am living alone again, it was time to clean things out like all the odds and sodds of flatware and kitchen tools that my roommate didn't want to take. So I threw out the old and have been delighted with this replacement set. Just the perfect number for me (very small apartment so I don't entertain mobs) and hold up well to tossing in the sink and washing later. Also came in one of my favorite colors so it is a win-win.

The Hampton flatware set is very attractive and feels well made. I have not used them much as they just arrived a few days ago. The caddy is also nice. I like good color and this set is very nice in that way. I will have to use them for awhile to see the strength of this set. I bought this set at Amazon and they arrived in good shape and on time.

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Shun TDM0714 Premier Vegetable Knife, 3-Inch

Beautiful high quality knives deliver on precision, and cutting ability, and are wonderful to use. Best knives I have ever owned.

This little paring knife is one of my favorite Shun knives. Perfect for coring cauliflower, trimming peppers, etc. Feels great in your hand.

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YOSHIHIRO - Blue Steel Hongasumi Yanagi Sashimi Chef Knife 10.5" 270mm -MADE IN JAPAN

Whoever want to buy knife, you can try with this knife. It's good handling and sharp, it will be make a perfect cut and clean...

I really big fans of yoshihiro. I bought this brand 6 years ago and love it since beginning. Especially for sushi chef.. We used the knife daily and has to be good quality knife just like yoshihiro. The only matter is the Bolster color is not match like in the picture. I thought is water buffalo horn and its came black color. I suggest let them know what color you like !!! Overall it's a great knife... no doubt

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About YOSHIHIRO"YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan.

If you love LV, you'll love Yoshihiro^^

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Farberware Wasabi Sand 20-Piece Flatware Set, 18/0 Stainless Steel

We bought a 4 place setting set somewhere else, and loved it so much we set out to find another. We finally found it here on Amazon, at the best price of any of the few places that had it.

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Core Bamboo Matte Finish 3-Piece Modern Bamboo Cutlery Set, Magenta

If you are also trying to use less plastic in you life, these are a great alternative. They are made from environmentally friendly bamboo and have great pink handles making them lots of fun for the kids in your life. Use them in a lunch box or for every meal like we do!

I was skeptical about the knife but it all these work great and We love the different colors. I love bamboo and I am so glad these worked out for us.

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Epicurean 23-by-14-Inch Pizza Peel

This peel costs about twice as much as aluminum peels, and about 50% more than wood. I think it's worth it:

1) Smoother than wood so the pizza slides easier. I was afraid aluminum would scratch my counters.

2) Dishwasher safe / NSF approved

3) Much lighter than wood my wife can easily sling a 14" pie with it.

4) Much thinner than wood and short handled design means it stows more easily space is at a premium in our kitchen.

5) Looks nice we serve right off the peel The aluminum ones don't look as nice and typically have long handles which can be a hazard when serving.

I have to admit that at first I felt the price wasn't justified as it's an "engineered" material. After using it for a year it's clear that the material they use is very good. Some reviews mention a chemical smell. I'm very sensitive to these smells but have not been able to detect any. Perhaps they got a bad batch? Note: I've never run it through the dishwasher, as it really doesn't fit.

We've been making homemade pizza once a week for several years. Here are my top tips:

1) Check out "Good Eats" Season 3 Episode 9 "Flat is Beautiful" for an instructional video. YouTube is your friend.

2) A Pizza stone is best and the only way to get super thin crust pizza (my favorite) I have a traditional stone, my sister uses a cast iron griddle as a "stone" with excellent results. Pan pizza in a cast iron skillet works really well too (no peel or stone needed) use oil with no cornmeal.

3) Use the hottest setting on your oven (ours is 500F)and pre-heat for AT LEAST 30 minutes. I checked with some pizza shops and they are all > 650F. This gives a crispier crust without burning the cheese. You want the stone in one of the lower racks not the top rack.

4) Brush or spray a thin layer of olive oil on top of the crust before the sauce. This helps keep the crust from getting soggy.

5) Corn meal only no oil on the bottom. Get stuff which is fairly coarse. It acts like little ball bearings. Something like Masa Harina is too fine. No oil it will smoke and set off your alarms. If your smoke alarms tend to go off, crack a window in a different room and turn on your kitchen exhaust fan.

6) Build your pizza directly on the peel. No matter how much corn meal you use you will not be able to slide the peel under smoothly if you build the pizza on the counter.

7) Give your peel a good shake to confirm that the pizza isn't sticking before you put the toppings on (After the sauce and cheese). If it's sticking at all, use a spatula to lift up the edges of the pizza and put some more corn meal down, then shake again. If you have to shake it hard after you've put the toppings on, they will get all over the place.

8) You can make pita bread with any extra pizza dough. Roll it out super thin (~1/8") and throw onto a hot stone. Check it in 2 minutes or so and flip over after it has puffed up. Be careful, they cook VERY QUICK!

We use the Kitchenaid stand mixer pizza dough recipe, but double the salt and olive oil. Alton Brown (Good Eats) also has a great recipe (note he calls for Kosher Salt, which is less dense than table salt if you use a tablespoon of table salt, it will be too much)

Bon appetit!

If you've found this review helpful, please let me know!

As a novice pizza maker, one of the best tools I've found so far is the pizza peel. This allows you the ability to place the pizza on to the hot stone, giving you the correct searing of the crust (as opposed to using a pan, which results in a soft bottom for your pizza).

Prior to purchasing this peel, I bought a cheaper wooden one from Amazon. It worked fairly well, and looked attractive hanging in the kitchen. However, it couldn't be placed in the dishwasher, and (probably due to lack of proper oiling, etc. on my part) it cracked after a few months of use.

This surface costs more, but I think will be worth it in the long run. The ability to put it in the dishwasher alone is worth the cost delta to me. Also, being able to run the pizza cutter over it without fear of cracking the board is a nice plus also.

The other distinct advantage is that this surface seems to have a lot less friction than the wood, making it easier to slide the pre-cooked dough off after it's loaded up an operation I find to be a little tricky. I'd advise using PLENTY of flour to assist in this (regardless of whatever peel you buy), but I think you'll find this Epicurean peel easier to use than wood in this regard.

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I bought this item because it was dishwasher safe and could serve as a cutting surface, but did not know what to expect. After receiving and using the peel, I could not be happier. After receiving the peel, we washed it in the dishwasher, and when the cycle finished we took it out and discovered no warping, and it was ready for use. We typically sprinkle corn meal on the top of the peel, roll the dough out on the meal, and then slide it onto the hot stone in the oven. I had no trouble doing this, and I had no trouble sliding the dough back onto the peel after 8 minutes in the oven. I kept the dough on the peel while I loaded it with toppings, and slid it back in. About 10 minutes later I was able to place the peel under the pizza and slide the heavy pizza back onto the peel. Since cutting on the peel is safe I sliced and served our dinner, with very successful results.

Read Best Reviews of Epicurean 23-by-14-Inch Pizza Peel Here

Five stars though I ding it for the color I have the "natural" color and saw the "slate" at a friend's

"Natural" looks better (to me) for the following reasons:

1) "Slate" shows wear a lot more than the lighter color.

2) "Slate" is VERY dark so unless you have black granite countertops, it really stands out and not in a good way.

3) "Slate" looks dirty with corn meal and stuff on it think of a black car it looks dirty as soon as any dust gets on it.

Below is my review of the "Natural" color

This peel costs about twice as much as aluminum peels, and about 50% more than wood. I think it's worth it:

1) Smoother than wood so the pizza slides easier. I was afraid aluminum would scratch my counters.

2) Dishwasher safe / NSF approved

3) Much lighter than wood my wife can easily sling a 14" pie with it.

4) Much thinner than wood and short handled design means it stows more easily space is at a premium in our kitchen.

5) Looks nice we serve right off the peel The aluminum ones don't look as nice and typically have long handles which can be a hazard when serving.

I have to admit that at first I felt the price wasn't justified as it's an "engineered" material. After using it for a year it's clear that the material they use is very good. Other reviews mention a chemical smell, but I'm very sensitive these smells I have not been able to detect any. Perhaps they got a bad batch?

We've been making homemade pizza once a week for several years. Here are my top tips:

1) Check out "Good Eats" Season 3 Episode 9 "Flat is Beautiful" for an instructional video. YouTube is your friend.

2) A Pizza stone is best and the only way to get super thin crust pizza (my favorite) I have a traditional stone, my sister uses a cast iron griddle as a "stone" with excellent results. Pan pizza in a cast iron skillet works really well too (no peel or stone needed) use oil with no cornmeal.

3) Use the hottest setting on your oven (ours is 500F)and pre-heat for AT LEAST 30 minutes. I checked with some pizza shops and they are all > 650F. This gives a crispier crust without burning the cheese. Also, you want your stone on one of the lower racks in the oven.

4) Brush or spray a thin layer of olive oil on top of the crust before the sauce. This helps keep the crust from getting soggy.

5) Corn meal only no oil on the bottom. Get stuff which is fairly coarse. It acts like little ball bearings. Something like Masa Harina is too fine. No oil it will smoke and set off your alarms. If your smoke alarms tend to go off, crack a window in a different room and turn on your kitchen exhaust fan.

6) Build your pizza directly on the peel. No matter how much corn meal you use you will not be able to slide the peel under smoothly if you build the pizza on the counter.

7) Give your peel a good shake to confirm that the pizza isn't sticking before you put the toppings on (After the sauce and cheese). If it's sticking at all, use a spatula to lift up the edges of the pizza and put some more corn meal down, then shake again. If you have to shake it hard after you've put the toppings on, they will get all over the place.

8) You can make pita bread with any extra pizza dough. Roll it out super thin (~1/8") and throw onto a hot stone. Check it in 2 minutes or so and flip over after it has puffed up. Be careful, they cook VERY QUICK!

We use the Kitchenaid stand mixer pizza dough recipe, but double the salt and olive oil. Alton Brown (Good Eats) also has a great recipe (note he calls for Kosher Salt, which is less dense than table salt if you use a tablespoon of table salt, it will be too much)

Bon appetit!

If you've found this review helpful, please let me know!

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I had read the reviews before buying, but it seemed like only a few mentioned the smell, so I figured I'd take my chances. Well, it definitely smells. I'm not a scientist and I haven't contacted the company, but I did want to share with others, that if you care about these sort of things, or have a sensitive nose, a portion of this pizza peel definitely has a strong "dissected frog"-like aroma. It's pretty gross. Due to this, I haven't used it, nor have I washed it (which, I've read, can make the smell worse). I have pin-pointed the odor (on the one I received) to come directly from the engraved "Epicurean" logo. The rest of it only smells very faintly. If I wasn't thinking of using one side as a cutting surface and the other side as a pizza peel, I might be able to overlook this issue. However, I'm concerned that the more it is cut into, the more it will smell. Of course, then my concern grows from a bad odor to, "what the heck may be leaching into my food?" It's really a shame, because I love all the other aspects of thing, Renewable Resource, Made in USA (less transportation than imported items), light, NSF-Certified, Good Size, and generally great reviews. So, 5 stars for those redeeming qualities, but minus 2 stars for such a strong formaldehyde-like odor.

I've found many great products by reading the competition's reviews, so if you're thinking about the Epicurean, but are concerned about the possibility of the odor, here's my two cents:

Despite the origins of the odor (formaldehyde or not), I'm quite picky about these sorts of things, so I think I am going to somewhat-reluctantly return this otherwise nice item and replace it with the Totally Bamboo pizza peel. It currently only has 1 review, however, other Totally Bamboo items seem to get high stars. Even though it is imported, it does seem to be otherwise eco-conscious. Oh, and there's no complaints of it smelling funny, and the description specifically states that it is formaldehyde-free. Hmmm...

--------------

Just an UPDATE: I did end up sending it back and am happy that I don't have the worry of "wonder what that smell is, on my pizza?" I LOVE the smell of garlic, so I'd be happy to have that around (it's great when we dehydrate it in the Excalibur whole house smells garlicky-goodness!!)

I ended up buying a Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch which is GREAT! It works for pizza, should also work for "almost" crepes (haven't tried it yet), and makes a nice "lid" for our Lodge Pro-Logic P14W3 Cast Iron Wok, Black, 14-inch.

As an aside, sometimes we make flat bread pizzas, which fit well on something such as Norpro Stainless Steel 10 X 15 X 1 inch Jelly Roll Baking Pan, with something like these Matfer 321005 Exopat 11-5/8-by-16-3/8-Inch Nonstick Baking Mat these are examples, as we use a combo of sizes and brands for our oven and toaster/convection oven. Choose your sizes according to your needs.

We like a variety of pizza, so it's nice to have a variety of pans, especially for a party. These all work great for that purpose, as well as cookies, etc. Mmmm...

I rely on reviews here at Amazon to help me make informed buying choices. I hope this review has helped you in the same manner. :)

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Ginkgo Le Prix 20-Piece Flatware Set, Service for 4

This solidly-made, lovely set of flatware is weighty and elegant, equally at ease for serving breakfast and a gourmet dinner for The Queen. My only criticism is that the knives are, for me, too rounded at the blade endI would have wished for a more pointed tip and perhaps a slightly better cuttting edge. Yet, all in all, this is a very useful and satisfying set of cutleryI like it a lot.

Excellent color. Very well made. Dishwasher safe. Would buy this product again.

I highly recommend this to anyone who wants something really nice for their dining. This can be used both inside and outside for dining al fresco.

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I was pleased to find a replacement for my everyday flatware that is sturdy and nice looking as well.

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I've owned this stainless steel flatware for nearly ten years in several different colors. It looks today as new as the day I bought it. It washes beautifully, with a nice shine, and is practically indestructible. I bought the red to have a nice splash of holiday color against the white tablecloth. The white is especially elegant. This type of flatware is reminiscent of what we had when I was a kid. Actually, the knives are about perfect to me. The stainless steel is hard, so I've never had a problem cutting through anything. Very retro and practical.... love it.

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Fits in the hand nicely and feels sturdy and solid, all while it is pretty.

Save 10% Off

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Black Boomerang Corkscrew with No Blade" Foil Cutter"

Although I miss my Pulltap and it's two-stage goodness, I cannot deny the awesomeness of the Boomerang. I'm a waiter, and cutting the foil with a second-rate blade was always difficult and embarrassing. The built-in foil cutter is so easy to use, and the bottle looks very professional and appealing sitting on the edge of a customer's table.

One thing I should warn of: You will be unable to remove the foil all the way down below the protrusion of the glass lip. While this doesn't affect your ability to remove the cork, wine's flavor changes drastically when it reacts with certain types of metals present in some foil. So, remember to wipe the lip with each pour so that any drops of wine sitting on the foil never make it to the glass.

This is a great improvement on the traditional cork screw with knife. I love the built in foil cutter that even the 'rabbit' and other fancier handle operated twin turbo cork screws are missing. It is faster and easier to open this way vs having multiple tools. I first saw one of these at a restaurant in France, so that has to make it a better tool. Found 1 in Aix en Provence at a wine store and used it for years until the handle broke (probably user error). Then I wanted another one, and this is made by the same manufacturer.

I would recommend this as a gift for any wine enthusiast as I prefer the simplicity of it vs the 4 handled gigantic robo-openers. Open the foil cutter spin and pull and then uncork. Safer than using a knife and cutting off a finger. You cannot lose the foil cutter either.

I have 3 of them. Enjoy the wine! :)

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this corkscrew is big enough to get you easy leverage when pulling the cork out of your wine bottles. the foilcutter is the best part, its not sharp and wont ever cut you, and cuts the foil perfectly every time. no more sawing away at the foil with cheap foil knives attached to your corkscrew. just open the foil cutter, place it over the bottle, give it a squeeze and twist. a clean perfect cut every single time. highly recommended for bartenders, servers and waitstaff.

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This corkscrew is fantastic. I have used a waiter's corkscrew for ages, but hate trying to cut wine capsules by blade. The boomerang is large for a waiter's corkscrew approximately half an inch longer than my old one, and about a centimeter wider. It works very well, but the lack of a double hinge is disappointing. Though outweighed by the brilliant retractable foil cutter, both of these flaws, along with the following point, make the corkscrew rate 4 stars instead of 5. The foil cutter unfortunately does not cut below the lip (see attached picture) but it is still wonderful. It makes a smooth, perfect cut in one easy motion. I would love to see a smaller, double-hinged version of this corkscrew, but until someone makes one I can't see myself using anything other than this.

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The ingenious sliding pivot point with two-step leverage works better than my other double-hinged openers. Apparently some of the other reviewers here never figured out how to use it. Slide the pivot toward the center of the opener for the first pull, then it returns to the outside to complete the job. It's now my favorite opener.

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HIC ErgoChef Chef Knife

I am a knife fanatic. The only knife I have in the kitchen that is better than this is a hand made Japanese chef's knife, which I prize. I bought Shun Knives that looked promising, felt good in the hand, were fantastically sharp but would develop mico chips in the blade. I do not mistreat my knives in any way. I figured they were too brittle....such a shame. I reground the paring knife to a less thin edge and it is OK. These Ergo knives have a completely different feel. I can imagine a professional chef appreciating them for their ease of chopping etc. The Sanduko does not stick as some others do . I like the contoured handle in the Guy Fieri line but alas they do not have the very sharp point as in the 6 inch version. A knife which tapers to a very sharp point has advantages to a drop point. But enough for now, for the price this is probably a life time knife if you know about knife care otherwise Victorinox is a good buy.

I bought this knife but for more money with a 30 day Money back guarantee and it was worth every penny. I will have it for life. It's light weight & rocks nicely through foods. I have a smaller hand and it's a perfect handle size and very comfortable. Love it!

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This knife and all of their knife cut things so easily and it's not heavy to you at all. It really allows you to cut smoothly with everything that you do.

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Guy Fieri Knuckle Sandwich Battle Station, 17-Slot Knife Block

The Battle Station's overall look was nice. However, the paint chipped off in several areas. We would expect this after years of use unfortunatley we just received it in January. This product wouldn't be one we would recommend.

The block itself is beautiful and holds both sets of my knives, the Guy Fieri and my calphalon, however, the first one sent had imperfections where the seams were not mesh on one side and the paint didnt cover it. Amazon was very very quick to send another one and this one looks great. I do expect to have some paint chipping etc after some use since it is painted but it still looks great and holds it all!

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Perfect complement to my entire collection of Guy's knives in my battle station! works great! Love the weight and proud to display it

Read Best Reviews of Guy Fieri Knuckle Sandwich Battle Station, 17-Slot Knife Block Here

Awesome knife station. Got a great price on Amazon.com. Perfect for the serious home kitchen chef. It is also a perfect gift for Mothers Day or Fathers Day.

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I actually ordered the wrong thing...I wanted a knife sharpener..But, this looks great in our kitchen, so we kept it...

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Shun Reserve ND0747 Hollow-Ground Chef's Knife, 6-Inch

This knife is a perfect weight that fits well in the hand. The 6 inch blade makes it a good all purpose chef knife. This knife, together with the paring and nikiri knives are a great trio for any kitchen. Like all Shun knives, they hold a good edge and are wicked sharp. Time to put a lock on my knife drawer!!

It is a sharp knife but only about 2mm thick. It would be more useful if it is thicker and heavier.

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Wusthof Gourmet 8-Inch Carving Knife

I purchased this knife as a Xmas gift for both my brother and father. This is a very high quality product almost professional grade and it has a great weight and balance to it. Couldn't be more happy with the purchase.

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Knife Set, 4pc. Quick Paring

knives are not sturdy, first one broke in a couple of days just slicing cheese. Very poor quality product......very disappointed because I've had the same brands knives before. I'm sorry I ordered them.

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Towle Living Alpine 20-Piece Flatware Set

This is a simple design and I love the brush nickel look. It does not show water spots like other flatware. However after having it for a few months, some of the forks began to rust or tarnish. I still love the look of it but would not buy it for the price.

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Darice VL0032, Heart Metal Knife Server Set Boxed Engraved

The Engraved, in the Headline is misleading. Anything can be engraved, when you list it like that it is expected to come with personal engraved service. RDS ;)

You THINK?

Good price, fast Shipping.

product arrive on time. its very pretty. the box it came in was damaged. i love that it is engravable.

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The first set I ordered was bubbled but I was immediatley sent a replacment shipment. I love the set and for the money you can't go wrong. I absolutely am so happy with the fact they are not plastic but rather metal. So nice for being so cheap. Highly reccomend.

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Victorinox Swiss Classic Chef's Knife with Granton Edge

I have worked in several professional kitchens, but only cook at home now, and I just love this knife for cutting vegetables. I can slice thin as I like and the item I'm cutting doesn't stick to the knife as much, because of the Granton Edge. Nice light weight too. I have several other Swiss Army products and they all are near perfect. No complaints at all. Great metallurgy. When they say stainless steel they mean it. One Swiss Army tool I've had since 1999 has been around the world with me and has never rusted, because of the good quality stainless steel.

Good value, great sharp kitchen tool! The price was perfect for the quality of the knife. Very nice craftmanship by Victorinox.

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Norpro 404 Grip-EZ Silicone Handle Grip

I bought this for my lodge cast iron pans. It is significantly longer and looser than I expected on the handles. While it does protect my hands, I still have to lift the pans carefully, so they do not slip off. My solution was to cut 1.5 inches off of the end-it fits a bit better, but is not nearly as snug as I had hoped. All in all, it does the job.

Innovative pot holder. Is great for keeping pan handles cool and it stays on handle but is flexible enough to remove to put on other pan handles.

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I bought 4 (hoping they would fit) for our Calphalon pots/pans so I wouldn't have to take one off to put on another as I was cooking. They work great with our gas stove with no hot spots. Thinking about buying more for the pots/pans I don't use as often. They remove easily so I can wash and drip dry along with my cookware but are snug enough that they don't move around while you are cooking.

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This handle didn't work for me, I prefer the Le Creuset because it fits better. I also have Lodge silicone grips and those are good too.

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Way too loose for All-Clad D5 handles (two different pans). Perhaps it fits the regular Tri-ply better but kind of doubt it.

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